Pantry Primer

Fall is here — time to get organized! Here’s our guide to the essential staples of a well-stocked pantry. Just one trip to the market and you’ll have the makings of a score of healthy meals for weeks. For maximum flavor and freshness, store well and replace often.

The well-stocked pantry contains a variety of oils for different functions. Olive oil is great for sauces, browning and sautéing; grapeseed or corn oil is good for deep frying; canola or vegetable oil is used in baked goods. Use specialty oils like premium extra-virgin and nut oils when you want to taste the flavor of the oil, in a vinaigrette or over vegetables.

Everyday: Extra-virgin olive oil for salads and a neutral oils for cooking like grapeseed, canola and corn.

Store: Store dried beans and grains in airtight containers. Once you open packages of pasta or grains, transfer the remainders into airtight containers.

Replace: Dried beans and grains can be stored for up to 3 months. Beyond that, they will toughen, take longer to cook and lose their flavor. Although the shelf life of most dried pastas is 1 year, they too will lose their flavor after a few months.

With the right ingredients on hand, bread, pizza dough, cookies, muffins, cakes and more can be mixed up easily. Stock your pantry according to how much you bake; if it’s only occasionally, stick to the everyday essentials.

Store: Store flours and sugars in airtight containers. Baking powder, cornstarch and less-frequently used items can stay in their original packaging.

Replace: Whole wheat flour has a shorter shelf life than white flour and can go rancid quickly; to extend its shelf life, you can store it in the freezer for up to 6 months. White flours can be stored in the pantry for up to 8 months.

Store: Unopened canned and jarred goods can be kept in a cool, dark place. Once opened, transfer unused foods into airtight containers and store in the refrigerator.

Replace: Unopened foods canned foods can keep indefinitely in the pantry; throw away any canned good that starts buckling. Use canned or jarred goods within a few days once they have been transferred to the fridge.